Vegan Chocolate Cake

It was my brother's 7th birthday in May, and it is a tradition for me to make his cake. As it is the first year that I'm a Vegan, I had to find a decent recipe to make a delicious vegan cake that passed the taste-test.

Anyway, I made the cake, but told nobody the recipe was Vegan, and surprise-surprise, nobody suspected the missing eggs. Which came as no surprise, it’s not like vegan cakes are made of leaves. Anyhoo, here’s the recipe and I hope you enjoy 😊

Ingredients

Sponge

300ml dairy-free milk (I used alpro soya-milk)

1 tbsp lemon juice

150g Margarine

3 tblsp golden syrup

275g self-raising flour

175g granulated sugar

30 g cocoa powder

1 tsp baking soda (bicarbonate of soda)

Frosting:

200g icing sugar

30g cocoa powder

75g soya-butter (or alternative dairy-free spread)

Method

1. Preheat your oven to 180 degrees celcius, and lightly grease and line 2 8" tins with grease-proof paper.

2. Stir the lemon juice with soya-milk in a jug and set aside for 5 minutes while working ahead with rest of the making.

3. Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl.

4. Melt the margarine in the microwave for a minute, or on a stove over low heat (don't allow to get too hot or bubble). Then add to the soya-milk mix and stir.

5. Pour the margarine-milk mix over the flour mix and stir until well-mixed. Then whisk very gently with an electric whisk until the mix is smooth.

6. Divide the mix into the two baking tins and bake for 30-35 minutes or until an inserted skewer comes out clean.

7. Meanwhile, begin mixing the frosting ingredients using a whisk, and until well-mixed and fluffy.

8. Once the cake is completely cooled, apply the frosting to the top of one cake-half while placing the other on top so as the frosting is in the centre. Then feel free to decorate the exterior with more frosting/plain icing etc.

ENJOY!

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